3717-1-03.2(J) Corrected During Inspection Critical Observed lettuce in contact with the handle of a scoop stored inside container. To prevent contamination, food shall only contact the surfaces of cleaned and sanitized equipment and utensils, linens or single-use and/or single-service articles. Person in charge removed the container used for dispensing from the product container and discarded product.

3717-1-03.4(F)(1) Corrected During Inspection Critical Observed lettuce and melon in cold storage prep unit with a cold hold temperature of 45.5°F at time of inspection. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 41°F or less. Time/temp. controlled for safety food shall be maintained at proper cold hold temperatures to limit the growth of organisms of a public health concern. Person in charge discarded product at time of inspection.

Comments

The following was observed at time of inspection: Facility was free from an accumulation of debris. Food contact surfaces were cleaned to sight and touch. Thin stem probe thermometer readily available. Employee health policy readily available and person in charge was knowledgeable of reportable illnesses and how to identify an ill food worker. Chemicals were stored below and away from food. Food stored off floor and protected from dust and splash. Restrooms were well maintained and stocked adequately. Handwash sinks are equipped with single use towels. Single use gloves and hair restraints in use at time of inspection.